Tartine de Thon

Tartine de Thon

Tartine de Thon

Bistro Style Open-Faced Tuna Sandwich
WITH Fire Roasted Hatch Chiles

The second post in my “Bistro Collection” inspired by Bouchon and Chef Thomas Keller is a Tartine de Thon. This is simply a French bistro style open-faced tuna sandwich with a side of pommes frites… But it is très magnifique and muy magnífico with a French-New Mexico fusion twist!

My tuna salad recipe includes Roasted Hatch Chiles from New Mexico, plus lime juice & cilantro to complement the smoky green chiles. Served on a toasted thick slice of artisan seeded boule, it is un déjeuner parfait.

Bouchon Bistro

Tartine de Thon Recipe

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Ultimate Bistro Salad: Salade de Laitue

Ultimate Bistro Salad: Salade de Laitue

Ultimate Bistro Salad:
Salade de Laitue

Living whole heads of Bibb lettuce, high quality vinaigrette components, and the synergistic combination of a few fresh herbs result in a deceptively simple yet exquisitely balanced salad, one that is the best imaginable of its kind. Period.

Chef Thomas Keller writes in his fabulous bistro cookbook Bouchon, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.”

Atelier Atalore, Las Vegas

Salade de Laitue Recipe

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“Mayfair Supper Club” Tomato Salad

Mayfair Supper Club Tomato Salad

Mayfair Supper Club Tomato Salad

Heirloom Tomatoes and Roasted Cherry Tomatoes
Green Olive/Preserved Lemon Vinaigrette, Shallots, Baby Basil

If you’ve been following Taste With The Eyes for a while, you know that I love to re-create dishes. Not just the food but the entire experience, including the ambience right down to the china, glass, and silver.

One of my most cherished creative outlets is to re-create historical events through food. The Abraham Lincoln Dinner at Delmonico’s on February 12, 1900; Barack Obama’s 57th Inaugural Luncheon; Donald Trump’s 58th Inaugural Luncheon; and Julia Child’s First Meal in France are a few examples of many of my favorite re-creations.

The most popular by far is the re-enactment of Julia Child’s first meal in France in 1948 including her recipe for Sole Meunière. I also visually attempt to reconstruct her experience in a beautiful courtyard at a little white table beneath a leafy trellis discussing the merits of  Loup de Mer; and her charming memory of Tijuana, Mexico and Caesar Cardini in her kitchen preparing Caesar Salad and Salmon en Papillote.

Mayfair Supper Club @Bellagio Las Vegas

An evening at the Mayfair Supper Club at the Bellagio in Las Vegas was worth re-creating. We had a fantastic meal where we were mesmerized by the entertainment, awed by the ambiance, and impressed by the service.

The humble tomato salad was as memorable as the over-the-top duo of truffle dishes – filet mignon with sauce perigourdine and truffle pasta. The salad was shot in my atelier, attempting to duplicate the chef’s recipe from taste memory and mimicking the ambiance of the supper club (with some jazz tunes playing in the background of course).

Mayfair Supper Club Tomato Salad Recipe

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Eggplant Steaks, Restaurant Style

Eggplant Steaks, Restaurant Style

Eggplant Steaks, Restaurant Style

A couple months ago we had an absolutely delightful and completely unique meal at Roy Choi’s restaurant, Best Friend, at Park MGM on The Las Vegas Strip.

“Best Friend is… Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS. Hip hop-to-bibimbop. Kimchi-to-spaghetti. BBQ and late-night food. I want Best Friend to energize the minds of people looking to experience the best in life. Whether they are from Hollywood or Hong Kong, D.C. or Down Under, I hope all guests are licking their fingers with their mouths full saying ‘holy sh!t’ as they reach across the table for another bite. LA food in Las Vegas. Los Vegas. Best Friend. Forever.” – Roy Choi

Blown away by the KALBI Korean BBQ marinated bone-in short rib; SLIPPERY SHRIMP crispy rock shrimp, chili mayo, walnuts; ELOTES kewpie mayo, lime juice, tajín, cotija, cilantro; and EGGPLANT SCHNITZEL.

The eggplant was simple yet elevated with its silky interior and crunchy exterior. The sauce was intriguing, creamy, and mustardy. Fresh peppery green arugula provided the perfect balance to the fried eggplant. Brilliant.

In his endearing, personal, and somewhat irreverent cookbook L.A. Son, Chef Choi writes, “I make a mean schnitzel.” Yep, he sure does.

Eggplant Steaks Recipe

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